Ingredients:
125g butter
125g sugar
1 sachet of vanilla sugar
200g flour
3 eggs
60g cocoa powder
1 teaspoon baking powder
Chocolate ganache:
200g pastry chocolate
20 cl of liquid cream
Milk cream:
40g sweetened condensed milk
140g mascarpone
2 tbsp milk
Decor:
50 g chocolate shavings (black and white)
Preparation :
Preheat the oven to 180 °.
Melt the butter and let it cool a little.
Mix together flour, baking powder, cocoa and sugar.
Add the melted butter to the powder mixture.
Add the eggs one at a time, mixing well.
Pour the batter into a 20 cm diameter cake tin, buttered beforehand.
Bake for 35 to 40 minutes.
Let the cake cool for ten minutes before unmolding.
Chocolate ganache:
Cut the chocolate into small pieces and put it in a bowl.
Bring the liquid cream to a simmer.
Pour a third of the cream over the chocolate and mix gently.
Repeat the operation twice to obtain a smooth ganache.
Be careful not to pour the cream all at once or you risk overheating the chocolate and having a sliced ganache (where all the fat will separate from the chocolate).
Reserve at room temperature.
Milk cream:
Whisk the condensed milk, mascarpone and milk with an electric mixer until frothy.
Dressage:
Cut the cake in half lengthwise.
In order to obtain a very regular cut, I position toothpicks all around the cake, at the right height.
This guides the knife, so that it always remains horizontal.
Cover the lower part of the cake with the milk froth, then gently reposition the upper part on top.
Store the cake in the refrigerator if you are not eating it right away.
